MEASURE OF ACIDIFYING ACTIVITY OF THERMOPHILIC LACTIC-ACID BACTERIA USED IN HARD CHEESE MANUFACTURE

被引：0

|

作者：

CHAMBA, JF

PROST, F

机构：

来源：

LAIT | 1989年 / 69卷 / 05期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：417 / 431

页数：15

相关论文

共 50 条

[1] CHARACTERISTICS OF THERMOPHILIC LACTIC-ACID BACTERIA
DELLAGLIO, F
FERMENTED MILKS: CURRENT RESEARCH, 1989, : 11 - 18
[2] DEVELOPMENT OF THERMOPHILIC LACTIC-ACID BACTERIA OF HARD CHEESES DURING PRESSING
ACCOLAS, JP
VEAUX, M
VASSAL, L
MOCQUOT, G
LAIT, 1978, 58 (573-): : 118 - 132
[3] FAT HYDROLYSIS BY LACTIC-ACID BACTERIA IN CHEESE
STADHOUDERS, J
VERINGA, HA
NETHERLANDS MILK AND DAIRY JOURNAL, 1973, 27 (01): : 77 - 91
[4] CONTRIBUTION OF LACTIC-ACID BACTERIA TO CHEESE RIPENING
STEELE, JL
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 57 - AGFD
[5] THE IMPACT OF LACTIC-ACID BACTERIA ON CHEESE FLAVOR
OLSON, NF
FEMS MICROBIOLOGY LETTERS, 1990, 87 (1-2) : 131 - 147
[6] RATIO OF THERMOPHILIC LACTIC-ACID BACTERIA TO MESOPHYLLIC ONES
RAKHMANKULOVA, RG
CHELEKBAEV, MD
DAIRASHEVA, ST
IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1986, (01): : 89 - 91
[7] THE ROLE OF LACTIC-ACID BACTERIA IN ACCELERATED CHEESE RIPENING
ELSODA, MA
FEMS MICROBIOLOGY REVIEWS, 1993, 12 (1-3) : 239 - 252
[8] UTILIZATION OF CITRATE BY LACTIC-ACID BACTERIA IN MILK AND CHEESE
COGAN, TM
DAIRY INDUSTRIES INTERNATIONAL, 1976, 41 (01) : 12 - 16
[9] IMPACT OF LACTIC-ACID BACTERIA ON CHEESE FLAVOR DEVELOPMENT
STEELE, JL
UNLU, G
FOOD TECHNOLOGY, 1992, 46 (11) : 128 - +
[10] CASEINOLYTIC ACTIVITY OF LACTIC-ACID BACTERIA
CHEBBI, NB
CHANDER, H
RANGANATHAN, B
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 1974, 20 (03): : 149 - 152

← 1 2 3 4 5 →